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Stick of Butter Rice

This quick and easy Stick of Butter Rice recipe has only 4 ingredients and is a fantastic side dish. It packs a punch of flavor and can be prepped in minutes!

A SIMPLE, FLAVORFUL RICE RECIPE

I know the recipe is called Stick of Butter Rice because it does use a stick of butter but I also thought about calling it French Onion Rice because that is the more dominant flavor. Whatever you decide to call it, I hope you call it good! With just 4 basic ingredients and a small amount of preparation, you can create flavorful rice dish that pairs perfectly with a ton of main dishes. It is the perfect “dump and go” recipe!

A plate with a large serving of Stick of Butter Rice.

FREQUENTLY ASKED QUESTIONS

Do I need to rinse the rice first?

No need to rinse first.

Can I use low sodium options?

Of course. If you are sensitive to sodium, or need to for diet purposes, you can absolutely use low sodium or no sodium added beef broth and canned French onion soup. In fact, I would absolutely recommend it if you are at all worried about the salt levels.

What if I don’t like onions or French onion soup?

If that flavor profile isn’t for you, you could try a can of beef consomme instead of the French Onion soup. Keep in mind, the French onion soup is the dominant flavor so you’d basically just be making a beef rice if you didn’t add the onion soup.

Can I use instant rice?

Negative, nope, na-da, don’t do it! This will not turn out correctly if you use instant. The texture will be gross. Just stick to the long grain rice. If you really want to switch it up, try brown rice. That should work, but I haven’t personally tested it, so I can’t give specific suggestions on how to make it that way. I just know brown rice needs more cooking liquid and requires more time.

What else can I add in?

While this is a lovely side, you could add in some protein like cooked chicken, cooked pork, cooked and crumbled ground beef, etc. You could also add in some veggies like peas and carrots or mushrooms.

How to store and reheat leftovers?

Keep leftovers in the fridge for up to 4 days. You can also freeze them for up to 3 months.
Reheat any leftovers in the microwave or in a baking dish in the oven, covered with foil until warmed through again.

What are some good main dishes to serve with this rice?

This rice can be served with pretty much any type of protein you enjoy: chicken, beef or pork. Here are some suggestions to make this a meal:
Roast Chicken
Mississippi Pot Roast
Air Fryer Garlic Butter Steak Bites
Air Fryer Pork Chop Bites
Pan Fried Pork Chops
Crock Pot Cubed Steak
Chicken Bundles

A plate with a large serving of Stick of Butter Rice.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • long grain white rice – no instant rice. See my FAQ’s above for more detail.
  • beef broth– if you want a lighter version, try chicken broth. Also, please see my FAQ’s above about using low or no sodium options.
  • condensed French onion soup– this is the primary flavor of this recipe to me, so make sure you have a good brand that you enjoy.
  • unsalted butter– stick to unsalted butter since the broth and the soup both are salty already.
Long white rice, butter, beef broth and French Onion soup.

HOW TO MAKE STICK OF BUTTER RICE

Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray. Add the rice, beef broth, and onion soup to the baking dish, and stir to combine.

A baking dish with rice, beef broth, and onion soup.

Add the thinly sliced butter on top.

Slices of butter on top of a mixture in a baking dish.

Cover with foil. Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.

Partially baked stick of butter rice in a baking dish.

Serve immediately.

A serving utensil picking up a scoop of Stick of Butter Rice from a serving dish.

CRAVING MORE RECIPES? 

Looking down on a Stick of Butter Rice on a white plate.

Stick of Butter Rice

This quick and easy Stick of Butter Rice recipe has only 4 ingredients and is a fantastic side dish. It packs a punch of flavor and can be prepped in minutes!
5 from 8 votes
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes
Servings: 4 servings

Ingredients

  • 1 cup long grain white rice
  • 10 ounce can beef broth (can use low sodium)
  • 10 ounce can condensed French onion soup (can use low sodium)
  • ½ cup (1 stick) unsalted butter, thinly sliced

Instructions

  • Preheat the oven to 425°F. Spray an 8×8-inch baking dish with cooking spray.
  • Add 1 cup long grain white rice, 10 ounce can beef broth and 10 ounce can condensed French onion soup to the baking dish, and stir to combine.
    pouring beef broth into baking dish.
  • Add ½ cup (1 stick) unsalted butter, thinly sliced on top. Cover with foil
    Slices of butter on top of a mixture in a baking dish.
  • Place in the oven and bake for 30 minutes. Uncover and bake an additional 30 minutes until the rice is tender.
    Partially baked stick of butter rice in a baking dish.
  • Serve immediately.
    A plate with a large serving of Stick of Butter Rice.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • If you are at all worried about sodium levels or if you think it might be too much salt for your liking, please purchase no/low sodium beef broth and French onion soup. 
Course: Side Dish
Cuisine: American

Nutrition

Calories: 403kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Sodium: 635mg | Fiber: 1g | Sugar: 2g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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7 Comments

  1. 5 stars
    This sounds delicious as is but
    I’m going to saute some fresh mushrooms and stir them in when it’s done. (as you suggested.)
    I’m also considering throwing some sliced water chestnuts in with the rice while it’s baking.
    I’m pretty sure that will qualify me as a “FANCY GIRL!!!”

    I love sooooo many of your recipes. Thank you, Brandie.

  2. 5 stars
    Made this last night after you shared it. Oh my it is so good and so flavorful! My husband isn’t a fan of rice but this has so much flavor that it doesn’t taste like boring rice. Plus it has texture which I think helps. Thanks so much for a fabulous recipe (we served it with grilled chicken)